Prepare the canning jars by washing them in hot, soapy water and rinsing well. Place them in a water bath canner filled with hot water to keep them warm.

In a large pot, combine diced tomatoes, chopped bell peppers, chopped onions, vinegar, salt, and sugar. Bring to a boil and simmer for 10 minutes.

Using a ladle, fill the hot jars with the vegetable mixture, leaving ½ inch headspace. Wipe the rims of the jars with a clean cloth.

Seal the jars with lids and rings, then process in the water bath canner for 15 minutes.

Remove jars from the canner and allow them to cool completely on a clean towel or cooling rack.

Prepare the canning jars by washing them in hot, soapy water and rinsing well. Place them in a water bath canner filled with hot water to keep them warm.

In a saucepan, combine water and sugar. Bring to a boil, stirring until sugar dissolves. Add sliced peaches and lemon juice, and simmer for 5 minutes.

Using a ladle, fill the hot jars with the peach mixture, leaving ½ inch headspace. Wipe the rims of the jars with a clean cloth.

Seal the jars with lids and rings, then process in the water bath canner for 20 minutes.

Remove jars from the canner and allow them to cool completely on a clean towel or cooling rack.